Arroz con Pollo

Photo: Kobako · CC BY-SA 2.5 · source

Latin one-pot comfort: seared chicken and saffron-yellow rice simmered with sofrito, peppers, peas and olives.

Ingredients

• 2 lb chicken thighs
• 1 onion
• 2 bell peppers
• 4 garlic cloves
• 1 cup tomato sauce or crushed tomatoes
• 2 cups long-grain rice
• 3 cups broth
• 1 cup peas
• green olives
• cilantro

From your pantry: 2 tbsp olive oil, 1 tsp cumin, 1 tsp oregano, 1 tsp turmeric (or a sazón packet), salt, pepper.

Instructions

1. Season the chicken and brown in the oil in a Dutch oven, 5 minutes per side. Remove.
2. Cook the onion, peppers and garlic (your sofrito) until soft, 6 minutes. Add the spices and tomato sauce for 2 minutes.
3. Stir in the rice to coat, then add the broth and 1 tsp salt.
4. Nestle the chicken back in, cover and simmer on low 25 minutes until the rice is tender.
5. Scatter over the peas and olives, cover 5 minutes more, then finish with cilantro.

Tip: Don't stir the rice while it simmers. A little crispy bottom (pegao) is a prize.

Nutrition per serving

Good for

You might also like

Dominican Mangú con los Tres Golpes40 min · 650 kcal · 25 g proteinDominican Pollo Guisado (Stewed Chicken with Peppers & Olives)60 min · 715 kcal · 54 g proteinPuerto Rican Pastelón with Turkey Picadillo75 min · 665 kcal · 36 g proteinGarlic Mofongo with Shrimp in Criollo Sauce50 min · 780 kcal · 42 g proteinHabichuelas Guisadas (Puerto Rican Stewed Beans) with Rice & Avocado45 min · 760 kcal · 22 g proteinSheet-Pan Gochujang Chicken & Broccoli35 min · 635 kcal · 43 g proteinGreek Chicken Pita Bowls with Tzatziki30 min · 695 kcal · 54 g proteinChicken Tortilla Soup30 min · 500 kcal · 26 g protein